It’s winter. Oh, sure, we might be having the annual January thaw, but trust me, it’s still winter. This is not wintry food. This is summery food, and in the original (at Simply Life), it’s a pasta salad. I opted not to cool it down, although I did eat cold leftovers for lunch the next day. Good both ways.
Aside from not making it a cold salad, the only other thing I changed was to use a regular ball of mozzarella rather than bocconcini, primarily because the store let me down on the mini-ball front. If they’d had them, I’d have used them.
3/4 cup orzo
1 can chickpeas, rinsed and drained
3/4 cup fresh mozzarella, cut into bite-sized chunks
1 cup (1/2 a container) cherry tomatoes, cut in half
1/3 cup basil leaves, torn up
1/4 cup olive oil
juice of 1/2 lemon
salt and pepper
Cook the orzo according to package directions.
When it’s done, drain it and throw it into a bowl with all the rest of the ingredients.
Toss to combine.
So how’s about a little mouthful of summer in the middle of winter?